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Low Fat Cobb Salad Recipe
Ingredients
1 pound boneless skinless chicken breasts, trimmed
2 slices bacon
12 cups washed romaine lettuce, dried and torn
2/3 cup blue cheese dressing, see recipe
3 vine-ripened tomatoes, seeded and diced
Method
Place chicken in a skillet or saucepan and add salted water to cover.
Bring to a simmer over medium heat.
Cover, reduce heat to low and simmer gently until chicken is no longer pink inside, about 10 minutes.
Transfer chicken and poaching liquid to a shallow dish.
Cover and refrigerate, letting chicken cool in the liquid.
Meanwhile, in a skillet, cook bacon over medium heat until crisp, turning occasionally, about 7 minutes.
Drain on paper towels and coarsely crumble.
Cut cooled chicken into 1/2-inch dice.
In a large bowl, toss lettuce with 1/3 cup dressing.
Divide among 4 plates.
Arrange chicken, bacon and tomatoes over lettuce and drizzle with remaining 1/3 cup dressing.
Serve immediately.
Makes about 14 cups, for 4 main course servings.
Calories per main-course serving; 26 grams protein; 8 grams fat (3 grams saturated fat); 11 grams carbohydrate; 335 mg sodium; 61 mg cholesterol; 4 grams fiber
